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Traditional Tunisian harissa sauce in a bowl

Name: Spicy Tunisian Sauce (Harissa)

Summary: A traditional Tunisian chili paste made with sun-dried peppers, garlic, spices, and olive oil, adding bold and fiery flavor to countless North African dishes.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 1
Course: sause
Cuisine: Tunisian
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 10 dried red chili peppers
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon caraway seeds
  • ½ teaspoon salt
  • 1 tablespoon lemon juice optional

Equipment

  • Equipment:
  • Mortar and pestle (or food processor)
  • Bowl
  • Spoon
  • Jar for storage

Method
 

  1. Instructions:
  2. Soak the dried red peppers in warm water until soft, then drain.
  3. Toast the coriander, cumin, and caraway seeds in a dry pan until aromatic.
  4. Crush the toasted seeds with garlic and salt in a mortar and pestle or blend them in a food processor.
  5. Add the softened chili peppers and grind into a smooth paste.
  6. Gradually add the olive oil while mixing to form a thick, shiny paste.
  7. Stir in the lemon juice if desired.
  8. Store in a clean jar, topped with a thin layer of olive oil to preserve freshness.

Notes

Notes:
You can adjust the chili peppers to milder varieties for less heat.
Store harissa in the refrigerator for up to 4 weeks.
Always keep a layer of olive oil on top to prevent mold.